Salmon Corn Cakes

1 lb Cooked Salmon

1/2 c Cooked Fresh Corn

1/4 c Shallots, diced medium

3 T Italian Parsley, finely chopped

1 Egg, beaten

3 T unsalted Butter, melted

1 T Fresh Ginger, grated

1 t Paprika

1 t Soy Sauce

1 t Sea Salt

1/2 c Fresh Bread Crumbs

oil for frying

lemon wedges

1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.

2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.

3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)

4. Drain on paper towels, squeeze some lemon over, and enjoy.

Ana Maria's Chalupas

Very addictive.

8 tostada shells (flat crispy tortillas)
4 cups shredded lettuce
2 Roma tomatoes, sliced
1/2 onion, sliced
2 radishes, sliced
2 cans pinto beans, drained and rinsed
water
salt to taste
dried minced onion to taste
1 jar Mexican crema
1/4 to 1/2 cup green salsa
1/4 cup Parmesan cheese

If you live in south Texas, you can find all these ingredients in your grocery store. If not, you can fry corn tortillas until they are crisp to get the tostada shells and you can use sour cream in place of the crema.

Ana Maria cooks her own beans and makes her own tomatillo salsa. I don't.

Take drained and rinsed beans and put into a saucepan on the stove over medium heat with about 1/2 cup water. Once they are warm, mash with a potato masher. Don't make them totally smoooth. The mixture should be pretty thin, so add more water if necessary.

Check the crema: if it is thick, take some out and put in a dish. Mix in a little milk. Microwave for 20 seconds or so and mix. You want to make it thin so you can drizzle it on top.

To assemble: Spread a spoonful of beans on a tostada. Pile lettuce on top. Arrange one tomato slice, one radish slice, and one onion slice in one layer on top of lettuce. Drizzle with green salsa, then with crema, then sprinkle with Parmesan cheese. Enjoy.

Do not make these ahead. If they sit for a few minutes, they get all wet. Make only first serving at once, and then wait to make seconds.

Kid-friendly version: Just put beans, crema, and parmesan on tostada.

Makes 4 servings of 2 tostadas each.

Strawberry Lime Pie

Pillsbury refrigerated pie crust, or ingredients for your own homemade crust.
2 packages (1 lb each) fresh strawberries
¼ cup sugar
1 tsp vanilla
2 Tbsp cornstarch
4 limes
1 cup heavy cream
2-4 Tbsp sugar
¾ cup water
Prepare and bake crust, according to directions. I made my own out of flour, butter, salt, sugar, and ice water. Next time I will buy Pillsbury.
Slice half of strawberries. Put in medium saucepan with water and cornstarch and ¼ cup sugar. Bring to a boil, and reduce heat a little stirring frequently until sauce is thick. Squeeze juice of 3 limes and zest from ½ lime into strawberry sauce, and stir in vanilla.
Finely chop 2/3 of remaining strawberries and add to sauce.
Remove from heat.
Pour into crust. Cover and refrigerate overnight.
In the morning, whip cream in electric mixer. Add sugar to taste, and juice of one half of a lime.
Spread over pie. Then slice remaining strawberries and limes for garnish.

Eight Layer Dip

1 can pinto beans with jalapenos (plus extra finely chopped jalapeno--optional)
4 oz reduced fat cream cheese
3/4 cup frozen corn, thawed
1 package guacamole
1 small onion, chopped
1 8-oz container sour cream
1-2 tbsp chili powder
1 4-oz can green chilies
3-4 Roma tomatoes, chopped
1 cup cheddar cheese (or cheddar jack), shredded
1 bunch green onions, sliced
1 big bag Fritos Scoops

Drain and rinse beans. Put in food processor with cream cheese, and extra jalapeno if desired. Spread on bottom of dish. I used one that was a little smaller than a 9 by 13. Sprinkle on corn. Stir onion into guacamole. Spread over corn. Mix chili powder into sour cream. Spread on top of corn. Spread green chilies on top of sour cream. Sprinkle tomatoes on top of chilies. Sprinkle cheese on top of tomatoes. Sprinkle green onions on top of cheese. Serve with Scoops.
Cover and refrigerate leftovers.